Ice Cream Sandwiches
A delightful twist on the classic ice cream sandwich, featuring thin layers of chocolate cake wrapped around creamy vanilla ice cream.
Equipment
- Oven
- Mixing Bowls:
- Electric Mixer
- Jelly Roll Pans or Half-Sheet Pans
- Plastic Wrap
Ingredients
- 0.5 cup butter softened to room temperature
- 0.75 cup dark brown sugar packed
- 0.33 cup granulated sugar
- 2 eggs at room temperature
- 0.5 tsp vanilla extract
- 1.25 cups all-purpose flour plus 2 tablespoons
- 0.75 cup cocoa powder
- 0.25 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp kosher salt
- 0.25 tsp espresso powder optional, enhances chocolate flavor
- 1 cup buttermilk at room temperature
- 1 gallon vanilla ice cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two jelly roll pans or half-sheet pans.
- Cream together the butter, dark brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- Combine the dry ingredients with the wet batter, alternating with the buttermilk, until smooth.
- Divide the batter evenly between the prepared pans and spread into a thin layer. Bake for 10-15 minutes.
- Once done, cool the cakes in the pans for 15 minutes, then invert onto a cutting board and cool completely.
- Once cool, slice each cake sheet in half lengthwise and spread softened vanilla ice cream on one half.
- Place the other half on top to form a sandwich, wrap tightly in plastic wrap, and freeze for at least 2 hours.
- Slice into rectangles (about 5x2 inches) and serve. Store leftovers in the freezer.
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Notes
Store in an airtight container in the freezer for up to a month. Let sit for a few minutes at room temperature before serving.